Recipe: Blood Red Rasberry Chocolates


I’m going to say I made these look gory because its Halloween, not that they went a little wrong visually but definitely right on the palette. In the words of lil miss 4 “yum mummy, more chocolate please!”

I got this recipe from the whole food simply blog. Her recipes are quite amazing..go have a look if you haven’t already. I substituted medjool dates for sultanas because I didn’t have dates.

what you need
4 tablespoons coconut oil
4 tablespoons cacao
3 tablespoons honey
1 cup frozen rasberries
Handful of sultanas or 4 medjool dates

what you do
1. Blitz raspberry and sultanas until smooth
2. Melt coconut oil, cacao, honey in a pan over low heat
3. Fill a muffin tin half with chocolate mix. Add a spoon of raspberry mix. Top with rest of chocolate
4. Put in freezer to set.

Note: if u let the bottom set in the freezer before adding the raspberry mix and top chocolate, it will be neater. I am keeping these in the fridge, not the pantry.

Enjoy xx


Recipe: Peanut butter banana choc ice ‘cream’

peanut butter banana choc ice cream

delighfully delectable. deliciously sinful…not really!

This is so decadent and rich. The only problem is trying to sto stop and convince myself its not a breakfast food! I saw this on a fb post but lost the recipe, so I took a guess and eye balled the ingredients. Did the finger test to see if it suited me (ie. dip and lick). The following makes about 1 cup.

What you need
1 frozen banana
2 tablespoons peanut butter
1 tablespoon honey
2 tablespoons cacao

What you do

Put it all in the food processor (except honey) and blitz
Scrape down the sides a few times till its all mixed
Drizzle honey over the top and blitz again
Taste and add whatever yo suit your taste
Put in a container and freeze for at least half an hour (if you can wait that long).


Welcome and howdy

Welcome Travellers. I was inspired to start it as a way to document my journey into finding an alternative way to eat in a world where processed is King!
Recently being diagnosed with various digestive issues and being advised to cut out gluten, dairy, sugar, meat and processed foods, I was left with a small reportoire of what I could safely eat without being in pain.
And so my journey began in finding new ingredients and healthier options for me and my family. I hope that it inspires you to try new things too and become more aware about what you are putting into your body. 

Recipe: Berry banana ‘ice cream’

It was a sultry spring afternoon. The kids needed a pick-me-up arvo snack and I didn’t want to resort to ice cream. I saw this idea on a cooking show (don’t ask which one..memory of a sieve) and gave it a go. SUCCESS! The trick is to have the fruit frozen


1 frozen banana
A cup full of your favourite frozen berries
A dash of milk (I used almond milk) to help emulsify

What you do….

Put it all in a blender and blitz
Spoon into ice cream cones (the ones in the photo are left over from a rainbow party, hence the sprinkles)

This will make about 4 or 5 serves. Put the left over in the freezer and slightly thaw before serving again

Adding some cold coconut cream makes it creamier too. Mmmmm